Monday, November 7, 2016

postheadericon Mini Mason Jar Apple Pies

I have a confession.... I do not like APPLE PIE.... I know, I know.... I'm unAmerican....  I've heard it all!
Regardless, I've found these fabulous, mini apple pies in mason jars that I'd love to make! They're so adorable and I think they'd look great at each table setting for the holidays, as well as, fantastic decor or favors for fall and winter wedding receptions!
I found this fabulous idea at Pure Wow!


MAKES 6 MINI PIES
START TO FINISH: 1 HOUR 15 MINUTES

INGREDIENTS

4 tablespoons unsalted butter
2 Honeycrisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)
½ cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
1 teaspoon pure vanilla extract
2 packages store-bought pie dough (4 circles total)
1 egg
1 tablespoon water
1½ teaspoons turbinado sugar

DIRECTIONS

1. Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.
2. In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until nearly tender, 4 to 5 minutes.
3. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for 2 minutes more. Let the mixture cool to room temperature.
4. On a lightly floured surface, roll out the dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.
5. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.
6. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ inch over the top rim.
7. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.
8. While the pies chill, whisk the egg and water together to combine. Brush the egg wash over each pie top, and then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.
9. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

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